Best 3 Eprax Kurdish Stuffed Vegetables And Lamb Recipes

KURDISH STUFFED VEGETABLES

Steps:

• Mix all the ingredients or the filling and set aside. If you use vine leaves/grape leaves, the small jar is the right size for this amount of filling. If you use cabbage or onion you should cut an x at the top and stick them in a pot of boiling water just for a minute or two so they soften. Remove from water and separate them. you need to make a cut boil them andante so they soften and then separate them. Once you've separated the leaves you lay them on a board or in your palm place a tablespoon or two depending on the size of the leaf and you fold the pointy part up, the sides in and roll. Watch the video to see how the professionals do it below. Place each roll in the pot, one next to/touching the other leaving minimal space. Once the pot is full sprinkle a table spoon of sugar, some salt, juice of a half a lemon and some more olive oil (exact measurements are not important). Cover with water, if pot is not full to the top place a plate upside down over the rolls to keep them from floating, bring to a boil and then simmer for 1 hour until most water is absorbed. Some moisture is ok and even preferred. Let it sit for a half hour. Turn over onto platter or just scoop out gently. Enjoy Tip: I put all the veggies in the food processor start with garlic and celery so they are fine and then add the tomato and onion and pulse it.

KURDISH LAMB & EGGPLANT STEW WITH SUMAC (MEFTUNA BACANAN)

Steps:

• Put the sumac in a pot and pour the boiling water over and set aside for at least 15-20 minutes, until the water turns to pink color.
• Season the lamb with 1.5 teaspoons of salt and 1 teaspoon of pepper. In a heavy pan or a casserole dish, fry the butter and add the lamb cubes. On a high heat, brown them for about 10 minutes, stirring them around every now and then.
• Meanwhile part peel the eggplants in lines diagonally and de-seed the peppers. Cut the eggplants and peppers into big chunks and roughly chop the sun-dried tomatoes. Put all the vegetables together in a bowl, sprinkle over the remaining salt, ground black pepper and chili flakes and mix them all and set aside.
• Add the flour in to the pot with sumac juice in and whisk it well together, ensuring there are not any lumps.
• When the lamb is brown, add in the vegetables and press them down in the pan. Pour over the sumac water (which should just cover the vegetables, add more if needed). Scatter around the chilled butter cubes and put the lid on. On a very low heat (the smallest ring is the best) let it simmer for 1 hour. Try not to lift the lid at all until it is cooked.
• After an hour turn off the heat and let it rest for 15 minutes or so. Serve it with a quarter teaspoon of crushed garlic for each serve. The best is to stir the garlic in, which makes the eggplants melt in the dish!

BISTEK

Steps:

• Prepare the steaks: Trim and discard any excess fat to your liking. Halve each steak horizontally into two thin steaks, then cut each into 5 or 6 pieces. You want the pieces to be nonuniform, roughly chopped rectangles and triangles. The important thing is that they're all an even thickness. Set aside.
• In a large, lidded skillet, heat 2 tablespoons olive oil over medium. Add the bay leaves, pressing to flatten, and cook until toasted at edges, turning halfway through, 30 seconds to 1 minute. Transfer bay leaves to a plate. Add the smashed garlic cloves and sear over medium-high, flipping frequently, until golden on both sides, 1 to 2 minutes. Transfer to the plate with the bay leaves.
• Add the onion rounds, keeping them intact, season with salt, and cook, undisturbed, just until the onions start just begin to lightly brown underneath, about 2 minutes. Flip rounds, add 2 tablespoons water, cover with lid and quickly steam, 2 minutes. Remove lid and cook until onions are crisp-tender and liquid is almost evaporated, about 2 minutes. Transfer onions to plate.
• Add the remaining 2 tablespoons olive oil to the skillet and heat over medium-high until ripping hot. Season beef all over with salt and pepper. Working quickly and in batches to avoid crowding, sear beef until caramelized and golden brown (like mini steaks!) but not fully cooked through, 1 to 2 minutes per side for medium or medium-rare. Transfer to a platter and repeat with remaining meat. Arrange meat in an even layer on the platter.
• Add the butter to the skillet and cook over medium-high, swirling the pan, until browned, 1 to 2 minutes. Add the lemon juice, orange juice and soy sauce and cook, stirring frequently, until glossy and slightly looser than maple syrup, 2 to 3 minutes.
• Drizzle pan sauce over steak. Top with onions and garlic and tuck bay leaves into dish. Serve immediately.